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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe was created to accompany Delphey's Cold Cucumber Soup. Ingredients:
2 large beets, trimmed |
2 tablespoons balsamic vinegar |
1/4 cup heavy cream |
Directions:
1. In a saucepan cover beets with cold water and bring to a boil. Simmer beets 45 minutes, or until very tender. Drain beets in a colander and cool. Peel beets and in a food processor purée until smooth. Transfer purée to a large bowl and stir in vinegar and salt and pepper to taste. Purée may be make 1 day ahead and chilled, covered.
2. In a small bowl beat cream until it just holds stiff peaks and fold into beet purée.
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